Ginger Chicken


24 whole chicken thighs boneless without skin


black pepper


2 egg yolk

1 cup honey

1/2 cup rum

1 cup chicken stock

4 cloves garlic crushed

1/2 cup preserved ginger chopped

1/2 teaspoon nutmeg


Season chicken with salt, pepper, and paprika to taste, roll into bundles and place in shallow roasting pan. Beat egg yolk until light. Add honey, rum, and chicken stock. Stir in garlic, ginger, and nutmeg. Pour over chicken. Bake at 375 degrees for 45 to 60 minutes, basting every 15 minutes.

Remove chicken when done. Transfer juices to saucepan and cook down to thicken. Add 1 tbsp cornstarch in 2 Tbsp cold water to thicken.


Serving Ideas: Serve over rice.